Description
This wonderful bread I found in my new book "Homemade bread" from A. Kitaeva. And I'm very happy, because this bread from my Soviet childhood. The same when I came to her grandmother for the summer in the village and we, the young green Teens are thrown off by the penny went to village bakery to buy a grey, warm, fragrant, moist crumb of the bread. Thin crust, with this smell... This bread also can be baked with yeast instead of leaven. Try, maybe You'll remember that, the happiest time-childhood.
Ingredients
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Sourdough
50 g
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Flour
450 g
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Rye flour
50 g
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Water
360 g
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Salt
11 g
Cooking
For bread reserves the right ingredients, and time. As you know, bread yeast Mature for a long time. I have a sourdough recipe Olenka-Ольчик40, overfed on rye. If You want to bake this bread with yeast, You'll need 1/4 tsp active dry yeast or fresh compressed 1G.
Salt dissolve in water. Flour, water, sourdough mix. The dough will be sticky, a little watery. Try not to add flour more than the norm, because the bread can become very hard.
The dough wrap and leave at room temperature to go for 12-18h. I set overnight (8 hours)-I have the dough at first did not fit. If You are using yeast, pay close attention to the test, though their number and too little, but the dough can go faster than the starter (it also depends on the strength of the leaven).
Then I created a design: down - a wide saucepan of boiling water, it - is latticed for a couple, and have at it-the dough and put in the microwave (microwave not included - here she plays the role of a thermos). And after a couple hours my dough went well.
Liberally sprinkle the work surface with flour. As the dough is very sticky, suggest him to remove the flour with a silicone spatula. Dust the dough lightly with flour, fold it, (fingers can also be dipped in flour), podocyte a bit flatten.
Place in a greased butter form (saucepan with lid), cover with a towel. Leave for proofing for another hour at 1.5-2.5.
Preheat the oven to maximum. Bake the first 20 min. at a temperature of 250град with steam. It's either in a saucepan with the lid, or while the oven's heating up, put down the bowl/frying pan - even heat. When put in the oven bread, a splash of boiling water into a hot bowl/pan, plus-on the walls of the oven. After 20 minutes in the bowl of water remove, degrees reduce to 200 and Topcem without steam another 30 minutes
Bread is ready let cool on wire rack (this is the most difficult moment to endure, when through the house floats a wonderful smell of fresh bread).
Here is a catch!
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